This vegan risotto with mushrooms is super creamy, decadent, packed with flavor, and so easy to make! It makes a great dinner for the whole family.
I’ve always loved risotto! When I became vegan, I was a bit worried that it wouldn’t turn out right without Parmesan cheese, but I was wrong. It’s so easy to make risotto without Parmesan!
The secret ingredients that provide this risotto with tons of flavor and creaminess is a combination of nutritional yeast, almond butter, and miso paste.
This Vegan Risotto Is:
- super creamy and rich
- easy to make
- comforting
- bursting with flavor
- hearty
- decadent while being super simple
Ingredients You Need For This Risotto:
You should be able to find all of the ingredients in any well-stored grocery store. The only exception might be the miso paste. I usually buy it in Asian supermarkets or health food stores. It lasts for months in the fridge.
You need:
- risotto rice
- olive oil
- a small onion
- dried mushrooms
- garlic
- white wine (make sure to use a vegan brand)
- vegetable broth
- nutritional yeast
- white miso paste
- chopped parsley
- almond butter
- salt and pepper
- on the vine cherry tomatoes
- Italian spice mixture
As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post.
How To Make This Mushroom Risotto:
STEP 1: Soak the dried mushrooms with one cup of hot water. Let it soak for about 5 minutes. Slice the fresh button mushrooms.
STEP 2: Finely chop the onion.
STEP 3: Drain the dried mushrooms and keep the liquid you soaked them in for later. Roughly chop them.
STEP 4: Heat some oil in a large pan and sauté the onion for about 2-3 minutes until it becomes translucent.
STEP 5: Add the mushrooms (fresh plus soaked) and the garlic and cook for 3 minutes on high heat. Add the rice and cook for another 2 minutes.
STEP 6: Deglaze with white wine and allow the wine to evaporate. Once the wine has cooked into the rice, add the water you soaked the mushrooms in. Turn down the heat to a simmer and slowly keep adding the vegetable broth, allowing each amount to be absorbed before you add the next. This will take about 15-20 minutes, depending on the rice you use. If needed add more vegetable broth.
STEP 7: Meanwhile, make the roasted cherry tomatoes. Place the cherry tomatoes in a baking dish and lightly drizzle them with olive oil, salt, and Italian spices.
STEP 8: Preheat the oven to 350 °F and bake the cherry tomatoes for 10 minutes.
STEP 9: When the risotto is ready, stir in the nutritional yeast, the white miso paste, and the almond butter. Season with salt and black pepper.
STEP 10: Sprinkle with freshly chopped parsley and serve with the roasted tomatoes.
Recipes Notes:
- Due to animal-derived fining agents, wine is not always vegan. Make sure to use a vegan brand if you want this risotto to be 100 % vegan.
- If you’re not cooking with wine, you could replace the amount of white wine listed in this recipe with vegetable broth. But it gives the risotto a very nice flavor.
- Are you wondering where to find white miso paste? Check out your local Asian supermarket or health food store. You can find it in jars or plastics tubs.
- You can store leftovers in an airtight container in the fridge for up to 3 days.
- I used a mixture of dried button mushrooms, porcini, Slippery Jack, and shiitake. But any mixture you can find is okay.
More Vegan Rice Recipes You Might Like:
- Vegan Risotto with Asparagus with Mushrooms
- Instant Pot Risotto with Mushrooms
- Vegan Paella
- Thai Pineapple Fried Rice
- One Pot Vegetable Rice with Bell Pepper
- Vegan Jambalaya with Beans
I LOVE TO HEAR FROM YOU GUYS!
I hope you like this vegan risotto as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Risotto
Ingredients
- 1 cup risotto rice
- 1 tablespoon olive oil
- 1 small onion
- 4 cups brown button mushrooms
- 1 1/2 cups dried mushrooms
- 2 cloves of garlic, minced
- 3/4 cup white wine
- 2 1/2 cups vegetable broth
- 3 tablespoons nutritional yeast
- 1 teaspoon white miso paste
- 1 tablespoon almond butter
- salt, to taste
- black pepper, to taste
- 1-2 tablespoons chopped parsley
- on the vine cherry tomatoes
- Italian spice mixture
Instructions
- Soak the dried mushrooms with one cup of hot water. Let it soak for about 5 minutes. Slice the fresh button mushrooms.
- Finely chop the onion.
- Drain the dried mushrooms and keep the liquid you soaked them in for later. Roughly chop them.
- Heat some oil in a large pan and sauté the onion for about 2-3 minutes until it becomes translucent.
- Add the mushrooms (fresh plus soaked) and the garlic and cook for 3 minutes on high heat. Add the rice and cook for another 2 minutes.
- Deglaze with white wine and allow the wine to evaporate. Once the wine has cooked into the rice, add the water you soaked the mushrooms in. Turn down the heat to a simmer and slowly keep adding the vegetable broth, allowing each amount to be absorbed before you add the next. This will take about 15-20 minutes, depending on the rice you use. If needed add more vegetable broth.
- Meanwhile, make the roasted cherry tomatoes. Place the cherry tomatoes in a baking dish and lightly drizzle them with olive oil, salt, and Italian spices.
- Preheat the oven to 350 °F and bake the cherry tomatoes for 10 minutes.
- Stir in the nutritional yeast, the white miso paste, and the almond butter. Season with salt and black pepper.
- Sprinkle with freshly chopped parsley and serve with the roasted tomatoes.
Notes
- Due to animal-derived fining agents, wine is not always vegan. Make sure to use a vegan brand if you want this risotto to be 100 % vegan.
- If you're not cooking with wine, you could replace the amount of white wine listed in this recipe with vegetable broth. But it gives the risotto a very nice flavor.
- Are you wondering where to find white miso paste? Check out your local Asian supermarket or health food store. You can find it in jars or plastics tubs.
- You can store leftovers in an airtight container in the fridge for up to 3 days.
- I used a mixture of dried button mushrooms, porcini, Slippery Jack, and shiitake. But any mixture you can find is okay.
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